You are here

Ground Lamb Stroganoff

Daily.Menu's picture
Ingredients
  Olive oil 2 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Ground lean lamb shoulder 1 1⁄2 Pound
  Sliced mushrooms 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Flour 3 Tablespoon
  Cream of celery soup 10 Ounce
  Boiling water 1 Cup (16 tbs)
  Dried dill weed/1 teaspoon snipped fresh dill 1⁄2 Teaspoon
  Sour cream 1 Cup (16 tbs)
  Hot cooked rice 2 Cup (32 tbs)
Directions

Heat oil in large heavy skillet.
Add onion and garlic and cook gently, stirring, 3 minutes.
Add lamb and mushrooms and cook, stirring and breaking lamb apart, until lamb is lightly browned.
Stir in salt, pepper and paprika.
Sprinkle in flour and blend well.
Remove from heat and add soup, water and dill.
Stir to blend and return to moderate heat.
Bring to a boil, turn down heat and simmer, stirring often, 10 minutes.
Add sour cream and stir to blend.
Heat but do not boil.
Serve over hot rice.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Interest: 
Party

Rate It

Your rating: None
4.09375
Average: 4.1 (16 votes)